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Training content
Overview
HACCP Principles and Auditing Training has been designed to provide a systematic assessment of food safety hazards, the development of HACCP plans and the effective auditing of HACCP practices.
The training is based on Codex Alimentarius CXC 1-1969 and current HACCP principles.
The language of the training is Turkish. The training is delivered online.
About the Training
The training covers GHP, HACCP preliminary steps, hazard analysis, CCP identification, critical limits, monitoring, corrective action, verification, records and HACCP auditing techniques.
Who Should Attend?
- HACCP teams
- Food safety specialists
- Quality personnel
- Internal auditors
- Food engineers
- Production supervisors
- Management systems specialists
Objectives and Outcomes
The aim is to enable participants to apply HACCP principles correctly, evaluate HACCP plans and conduct effective audits.
By the End of the Training
Participants will be able to:
- Explain HACCP principles.
- Identify food safety hazards.
- Conduct hazard analyses.
- Evaluate CCPs.
- Review critical limits.
- Evaluate monitoring records.
- Audit HACCP plans.
- Identify non-conformities.
- Follow up on corrective actions.
Programme and Method
Training Topics
- Introduction to the HACCP System
- Relationship Between GHP and HACCP
- Establishing the HACCP Team
- Product Description
- Intended Use
- Process Flow Diagram
- Verification of the Flow Diagram
- Biological Hazards
- Chemical Hazards
- Physical Hazards
- Allergen Hazards
- Hazard Analysis
- Control Measures
- Determining CCPs
- Critical Limits
- Monitoring System
- Corrective Actions
- Verification Activities
- Documentation and Records
- The Seven Principles of HACCP
- HACCP Audit Planning
- Collecting Objective Evidence
- Writing Non-conformities
- Corrective Action Follow-up
Training Method
The training is delivered through subject presentations, hazard analysis examples, CCP determination exercises, HACCP plan reviews and audit scenarios.
Attendance and Certificate
Certification Rule
A certificate of attendance is issued to all participants whose attendance has been confirmed. To receive a certificate of achievement, participants must obtain a passing grade in the examination at the end of the training; participants who use all their examination attempts but do not pass will be issued a certificate of attendance.
FAQ and Resources
Who is the HACCP Principles and Auditing Training suitable for?
It is suitable for professionals involved in establishing, implementing or auditing a HACCP system.
How many principles does HACCP comprise?
The HACCP system comprises seven fundamental principles.
How is a CCP identified?
Stages at which control is critical are identified using hazard analysis and appropriate decision-making tools.
What is the difference between GHP and HACCP?
GHP provides the basic hygiene conditions, while HACCP focuses on controlling significant food safety hazards.
How is a HACCP plan assessed during an audit?
The hazard analysis, CCPs, critical limits, monitoring, corrective action and verification records are reviewed.
Why is verification important?
It enables an assessment of whether the HACCP system is being implemented as planned and whether it is effective.
Is there an examination at the end of the training?
Yes. An assessment examination is administered at the end of the training.
References
- Codex Alimentarius CXC 1-1969
- General Principles of Food Hygiene
- HACCP System and Guidelines for Its Application
- ISO 22000:2018
- ISO 19011:2026
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